Pati Jinich is host of the popular Emmy and James Beard nominated PBS series Pati's Mexican Table, author of two cookbooks, and resident chef at the Mexican Cultural Institute in Washington, DC. This is her official website where she shares recipes from her show and new recipes in her blog, plus upcoming events, recent news, and more.

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Mango Habanero Hot Sauce

Mango Habanero Hot Sauce

Print Recipe

About 2cupsSalsa Picante de Mango y Habanero

Ingredients

1carrotcut into 1-inch chunks

1/2white onionchopped in large pieces

1/2cupwater

3mangoescut into 1-inch chunks

1-2habanero chileskeep whole, stems removed

1/2cupwhite distilled vinegar

1tablespoonagave syrupor honey or sugar

1teaspoonkosher or coarse sea salt

To Prepare

Place the carrots, onion and water in a blender and puree. Add the mangoes and puree until smooth. Carefully, adding one at a time, blend in the habaneros for one more minute until smooth.

Pour the mixture into a large saucepan, add the vinegar, agave syrup and salt. Bring to a boil, reduce heat to low, cover partially with a lid and simmer until the sauce coats the back of a wooden spoon, about 30 minutes. Stir every 8 to 10 minutes to make sure doesn't stick to the bottom of the pan.

Remove from the heat and let cool before serving.

Ingredients

1carrotcut into 1-inch chunks

1/2white onionchopped in large pieces

1/2cupwater

3mangoescut into 1-inch chunks

1-2habanero chileskeep whole, stems removed

1/2cupwhite distilled vinegar

1tablespoonagave syrupor honey or sugar

1teaspoonkosher or coarse sea salt

To Prepare

Place the carrots, onion and water in a blender and puree. Add the mangoes and puree until smooth. Carefully, adding one at a time, blend in the habaneros for one more minute until smooth.

Pour the mixture into a large saucepan, add the vinegar, agave syrup and salt. Bring to a boil, reduce heat to low, cover partially with a lid and simmer until the sauce coats the back of a wooden spoon, about 30 minutes. Stir every 8 to 10 minutes to make sure doesn't stick to the bottom of the pan.

Remove from the heat and let cool before serving.

Made Possible by our Sponsors & Affiliates:

Pati's Mexican Table TV series is produced by FRANK. and WETA Washington, DC, and distributed by American Public Television (APT) to public broadcasting stations nationwide. Corporate funding is provided by SAGARPA, MTB, Avocados from Mexico, La Costeña, and FUD USA.

This sauce combines two of my lifetime favorites. Mango and heat. I used to buy a commercial one but this one its so much better. I’m in love again! Thank you for sharing your love and passion for the kitchen. It sparks mine back. My daughters and I love doing your recipes.

Patti , I just adore you and your family. I’m 68 years old and I hope to try your recipes in the very near future. I haven’t cooked in a long time because I’m a widow and leave alone but you inspire me so much plus you remind me of Mexican American heritage or as they say Tex/mex. thank you for love of food and family. Gracias